Preserve Your Harvest: Canning Vegetable Beef Soup
As the temperatures drop and the leaves start to change, many gardeners find themselves with an abundance of fresh vegetables from their summer harvest. Canning is a great way to preserve these vegetables for the long winter months ahead. One delicious and hearty option for canning is vegetable beef soup.
Canning vegetable beef soup allows you to enjoy the flavors of your summer garden all year long. Plus, having a stock of homemade soup on hand can be a lifesaver for busy weeknights or unexpected guests. Here’s a simple and tasty recipe for canning vegetable beef soup.
Vegetable Beef Soup Recipe:
Ingredients:
– 2 pounds of beef stew meat, cut into 1-inch pieces
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 carrots, peeled and sliced
– 4 stalks of celery, sliced
– 2 cups of green beans, cut into 1-inch pieces
– 2 cups of corn kernels
– 1 can of diced tomatoes
– 8 cups of beef broth
– Salt and pepper to taste
– 1 tablespoon of olive oil
– 3-4 quart-sized canning jars with lids and rings
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook for a few minutes until the onion is translucent.
3. Add the carrots, celery, green beans, and corn to the pot. Cook for about 5 minutes, stirring occasionally.
4. Return the browned beef stew meat to the pot and add the diced tomatoes and beef broth. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender and the meat is cooked through.
6. While the soup is simmering, prepare your canning jars by washing them in hot, soapy water and sterilizing them in boiling water for 10 minutes.
7. Once the soup is ready, carefully ladle it into the prepared canning jars, leaving about 1 inch of headspace at the top.
8. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the rings until they are snug.
9. Process the jars in a boiling water canner for 75 minutes.
10. Carefully remove the jars from the canner and let them cool completely before storing them in a cool, dark place.
By following this simple recipe, you can enjoy delicious and comforting vegetable beef soup all year long. Plus, the satisfaction of preserving your own harvest is unbeatable. Happy canning!